Go Back
spice chart

Steak Seasoning

Course Side Dish
Cuisine American

Ingredients

  • 2 tablespoons cumin powder
  • 2 tablespoons curry powder
  • 2 tablespoons sweet paprika
  • 2 tablespoons coriander seed cracked
  • 2 tablespoons black peppercorns cracked
  • 1 tablespoon ground cinnamon
  • 1 teaspoon salt
  • 1/4 cup olive oil
  • 2 cloves garlic peeled and minced
  • 2 tablespoon minced oregano
  • 1/4 cup fresh minced cilantro (optional)

Directions

  • Combine the cumin, curry powder, paprika, coriander seed, peppercorns, cinnamon and salt in a small cast-iron skillet. Dry roast over medium-low heat until spices begin to smoke but not burn, about 3 to 5 minutes. Transfer the roasted spices to a bowl. Add the olive oil, garlic, oregano, and cilantro and mix well. Refrigerate in an airtight container for up to 3 days. Adapted from a recipe of chef Chris Schlesinger’s. This paste is great with steaks, chicken or veal chops. Rub meat with paste and refrigerate for 4 to 6 hours before grilling. Bring to room temperature and grill over hot coals until medium rare, about 4 minutes per side. Makes 3/4 cup.